Pineapple Habanero Jelly
My second recipe paired the perfect pineapple with these same peppers which I have found is the perfect glaze for chicken.
- 3 cups pineapples (about 1 med-large pineapple)
- 4 cups sugar
- 1 cup cider
- 1/2 cup diced yellow bell pepper
- 5 pc. de-seeded habaneros (wear rubber gloves)
- 2 pouches Liquid pectin
In a stainless steel pot add pineapple/pepper mixture, cider vinegar, and sugar. Heat over medium/low for about 30 minutes, stirring occasionally.
Bring to a boil and add the pectin. Bring back to a boil till you can not stir it down, about 3-5 minutes. Remove from heat.
Ladle jelly into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary.
Wipe rims, and add hot lids and rings. Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.